Ingredients
- 150-200g South Devon Pasta Company Casarecce
- 1 large red chilli, finely sliced
- 6 cloves garlic, peeled and finely sliced.
- 1 large onion, peeled and finely chopped
- 20 soft black olives, stoned
- 200g tomato sauce, see link, or passata
- 12 large raw tiger prawns, shelled and de-veined
- 170g skinned boneless white fish fillets, like pollock, cut into cubes
- salt and freshly ground black pepper
- olive oil
- basil leaves
- one lemon
A simple but flavour packed seafood sauce to serve with pasta, easy to make in advance: just add the fish at the last minute. Here I’ve served it with our South Devon Pasta Company's Casarecce pasta as it holds its shape very well. If you want to add capers, anchovies or a dash of white vermouth to enhance the flavour of the fish, then do, so... it’s a recipe that is endlessly tweakable, and a favourite here.
Method
Cook the pasta until barely tender in salted boiling water then drain, toss with olive oil and leave to cool. You can do this ahead of time, just make sure the pasta is gently stirred occasionally as it cools, to stop it sticking together.
The chilli and olive sauce can also be made in advance. Put 50g olive oil in a saucepan with the finely sliced red chilli and sliced garlic. Cook over a high heat, stirring often, until the garlic turns golden, then scoop both the chilli and garlic out onto a plate, leaving the oil in the pan. Reduce the heat, add the onion, a pinch of salt and a few tablespoons water, then stir well and cook for about 10 minutes until the liquid evaporates and the onion is dry, soft and golden. Add the olives, tomato sauce, reserved chillies and garlic, bring to the boil then season to taste. At this point it can be cooled and chilled until needed.
To serve, bring the sauce to the boil, then add the prawns and cubed fish. Simmer until just cooked then add the cooked pasta and fold gently until everything is piping hot. Serve with torn basil leaves, a squeeze of lemon and ground black pepper.
Recipe by Dan Lepard
